The Pinch of Arab Cookbook by School of Art, George Mason University

THE

COOKBOOK HUSAM ABUSHULLAIH

This Book I am here to show you how you can make beautiful creations and delightful meals that are easy to make and satisfying, all while using plant-based options. In the Arab world, veganism has been ever-evolving and growing. Every day new options are made available for anyone who opts out of eating dairy and meat. While this is a fantastic improvement, it can be expensive to eat replacements of meat and dairy. I wanted to focus on using ingredients that are cheap and functional. In recent years, there has been a sub-genre to cooking. For most human life, meat and dairy have been ingrained with cooking. There have been so many creations and recipes that include meat and dairy, while plant products have remained a sideshow. Now, so many new recipes and creations focus solely on plants, creating new recipes and products out of only plants has had remarkable developments in the most recent years, now you can get vegan ice cream, burgers, seafood, cheese, yogurt. Unfortunately, these options are not readily available in the world. I developed and worked on the book recipes for those who do not have the luxury of using the products mentioned above. But that shouldn’t mean we cannot create amazing recipes out of just plants. This book was designed for mainly three reasons, 1. To help anyone who is vegan or has any dietary restriction to enjoy classes in middle eastern recipes. 2. To help anyone who just wants to lessen their meat consumption or better their health. Lastly, 3. To learn how to cook better or improve their own culinary skill. Cooking can become somewhat tedious when you don’t have suitable recipes at your disposal. Sometimes you just need some good recipes and be well on your way to create classic dishes. In this book, you will find traditional and untraditional Arabic recipes that will curb your cravings. Sometimes in the book, you will also find showstoppers’ recipes, and adding that extra time with these recipes will bring out your inner cook. Sometimes cooking is about easy and speedy cooking but that should not stop you from impressing!

This book is excellent for any culinary level. You don’t need to be a grandmother who has cooked a thousand meals for everyone to create the recipes in the book. Many people shy away from cooking because they are either too impatient or don’t have enough time to cook. I think that cooking is one of the most essential skills that you could invest in yourself. The book will help you learn to cook, know which spices work well with other ingredients, how flavor profiles can either stand out on their own or elevate other ones.

Also, there might be some specific ingredients that you might need in the book, such as date molasses, but there will be either a replacement or a recipe in the book that will teach you how to create that specific ingredient. It will also refer you back to the recipe in case you might need it. I wanted to create this book because searching through cookbooks, I haven’t been able to find something similar to what I wanted to see in a cookbook. Most of the Middle Eastern cookbooks rely heavily on meat or are vegetarian. Still, with new and different dietary restrictions, I wanted to make these recipes more accessible and well known for anyone who might need it. Getting it right the first time Each of the traditional recipes has been passed down through generations and has been tested countlessly and repeatedly, and since this has been passed down, I give you my word that these recipes are full proof! You won’t need to lose your head on whether the recipe will come out horrible or untasteful. Get the proper ingredient, follow the instructions, and you can create beautiful recipes with ease. Learning Besides having cooking and recipes, I wanted the book to have some fun facts and background knowledge about spices, how they were used, and what made them famous. This is just another opportunity to learn about some things about the vast world of cooking/spices. 3

Contents

Welcome tHIS Book 01 Spices 02 Breakfast 03 dIPS ANd sAUCES 04 Salads 05 Soups and sTEWS 06 Mains 07 Desserts Thank you

Spices

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A world of spices

Spices

Spices have such a rich history in each culture. There have been so many different spices that have been used in countless different styles of cooking. Have Not only certain spices been used for cooking but also medicinal purposes such as garlic; some have used it to help with ear infections. Spices were used as means of income in the old day. For example, Saffron, Spain is one of the biggest distributors of Saffron and relied on income for the country’s economy. One of the earliest users of spices was in ancient Egypt, which started to spread around different parts of the world, such as Mediterranean countries and Europe. Egyptians mainly used spices as means of mummification, which required specific spices that were not indigenous to Egypt; this

was one of the earliest forms of trade. Each spice has a different historical background. They all have unique properties that I can add immense flavors to your dishes. Not many people know that by building up your spice library, you have small health insurance. As mentioned before, many spices have different medical properties. Spices can be used for dishes, drinks, digestive upsets, cosmetics, and the like. Searching for spices in the world cause new developments in the world and introduced a vast economy. In the middle ages, spices were seen as gold, since back then, people could not keep foods fresh as long they used these ingredients to mask the flavor to create better foods. The world of spices is truly unique,

Spices

Zaatar ‫زعتر‬ Za’atar is a staple in most middle eastern households and has been for many years, and what it is a mix of spices, or just mainly wild herb found in the Levant regions around the world. In the mix of spices you find seasonings that are classics in middle eastern homes such as thyme, sumac, and marjoram 1tbsp Thyme ¼ tbsp Oregano ¼ tbsp Sumac 1tbsp WIld Zaatar ½ tbsp Sesame seeds ½ tbsp Marjoram 2 tablespoons of olive oil Allergens: Tree nuts

Measure out each the spices and oil and seprate them into their own dishes. Preparing each ingredient into their own dish is to make combining them easily. Once the spices and oil have been measured add them to any jar and then seal the jar tightly. Once sealed, shake the jar to so that everything gets combines together. When finished you are free to use this spice blend on many different dishes, such as bread, eggs, or as a seasoning to anything you might want! These can be stored in the freezer for about two years and should be kept in a air tight container.

Spices

Sumac ‫سماق‬ Sumac is a wildflower that is ground into a powder. The powder has so many flavor profiles; it is earthy, herbal, and lemony. Sumac is used in many recipes such as salad dressings, flatbreads, seasoning for vegetables and meat. It is attractive with its color and powerful with its taste! Unfortunately, there is no way to make the sumac. I would suggest either visit the local middle eastern store or ordering it online. Sumac can be used in the Za’atar spice blend; another way to use sumac is to dust it over different foods as a garnish!

Spices

Sesame ‫سمسم‬ Sesame is a staple in the Arab world. It is used for dishes both savory and sweet and can become a sesame seed paste known as tahini. In recent years, tahini has risen in popularity in the western world. There have been so many recipes such as tahini sesame cookies, salad dressing out sesame, or tahini as the base for a marinade and desserts. It’s the main ingredient in Halawa Tahini, also known as Halva. Sesame has been linked to originating from either east Africa or Asia. Both of these cultures used sesame in their dishes to this day. In Asian cuisine, you see dishes that are topped with sesame seeds. The flavor of sesame seeds is not overwhelming, but that depends on the quality and brand. For example, if you buy tahini at the store, it should be noted that the sesame seed butter should liquid and not thick and should not be so bitter in taste!

Spices

CUMIN ‫كمون‬ Cumin is used in many Arabian dishes; it's been used to top hummus and give delicious flavors to many foods that you might want to add it to. Cumin has been used in the past as a means to relieve digestive upsets, such as bloating. Cumin has quite an overwhelming flavor. Adding a large quantity would take over as the prominent flavor, so you only would want to add a small amount to your dishes.

Spices

cARDAMOM ‫هيل‬ Cardamom is one of the oldest spices known, found around 4000 years ago, it is mainly found around southern India, and as some of the other spices mentions, it has medicinal properties located in it. In ancient Egypt, they used cardamom as means of embalming. Cardamom can be used in both savory and sweet dishes. Cardamom can come in two ways, either in the pod or in powder form. Depending on what you have, using the cardamom pods will achieve a fresher and higher-quality taste. In contrast, the powder form can be stale and have a duller flavor, but that doesn’t mean you can’t use it. It just would have a slightly different taste.

Spices

Bayleaf ‫ورق الغار‬ Bayleaf was first found in Asia but then spread to Mediterranean countries. The bay leaves found in stores are dry and have a brownish color to them. Bay leaves have a subtle flavor added to some dishes, mainly used in stews or soups and brothy dishes. The taste of bay leaf is a little bitter but has a strong aroma. What is interesting about bay leaves is that it has a legend connected to it. The tale is that the Delphi oracle used to chew on bay leaves or inhale the smoke of the burning.

Spices

BREAKFAST

gRANOLA with sesame and cardamom

Granola is a staple in many households. I decided that I wanted create a granola recipe the has fimiliarty with people, but also something added to it that was different, such as sesames, cardamom, and date molasses. These ingredients come together and compliment one another their individual flavors. 2 cups of rolled oats ½ cup of sesame seeds ½ cup of Date molasses ½ cup of cashews ¼ tsp of salt ½ cup of shelled pistachios ½ tsp of crushed cardamom/ cardamom powder

Preheat the oven at 350 degrees F. Prep all the ingredients, and then if using cardamom pods, use pestle and mortar to break and crush the seeds inside. Once you ground the cardamom, add all the ingredients into the bowl and mix to combine. Once the ingredients are combined and mixed together, spread out the granola on a lined or greased baking sheet evenly. Bake for 10-15 minutes or until golden brown and giving it a toss halfway through the bake time. Once the granola has finished baking, allow it to cool on the side for 10 minutes to allow it to harden and crisp up. Once cooled, store in an airtight container and serve with your favorite barriers, yogurt, and or on its own. The granola will last up to a week!

Breakfast

Zaatar bread ‫خبز بزعتر‬ A recipe that has been made in our household since I was young. I knew it was the weekend whenever I could smell the combination of zaatar and bread in the morning. My mother used to make this for us as a treat and would also send some to my grandparents as we visited them each friday. This is a recipe that fill your mind as well as your stomachs.

3 cups of all-purpose flour 2 tbsp soy yogurt (or soy milk) 1 cup of the zaatar spice blend ¼ cup of olive oil 3 tsp of yeast 1 tsp salt 2 tbsp sugar 1 ¼ cup of warm water

This is a simple recipe, add all the ingredients together in a bowl other than the zaatar. Cover and set aside to allow the dough to rise for about anhour. Once the doughhasrisen, youaddmost of the zaatar leaving behind two tablespoons. Mix the dough and zaatar together and spread in a baking dish and leave it for a second rise for 30 minutes. While the dough is rising, preheat the oven to 500 degrees F. After the dough has risen, add the remaining za’atar on top, and bake 20-30 minutes or until golden brown on top. This can be enjoyed with black tea, assortments of vegetables, or even fruit preserves. This will last in the freezer for up to 5 months or in the fridge for a week.

Breakfast

Falafel ‫فالفل‬ Falafels have become a worldwide favorite. I mean, whats not to love. They are crispy, tangy, herby, and fried. I have offered two ways to make the worldwide favorite, it is the same recipe, just served two different ways. I’m sure that once you start eating them, you wont be able to stop. 1 cup of dry chickpeas ½ of parsley (stems removed) 4 cloves of garlic ½ cup of cilantro (stems removed) 1 tsp of cumin 1 tsp of salt ¼ tsp of baking powder 1 tbsp of lemon 1 tbsp of all-purpose flour

Before cooking, soak the dry chickpeas overnight, then mince the garlic and remove the parsley and cilantro’s stems. Once done, strain the chickpeas and pad dry to remove any excess water, add all the ingredients into a food processor, pulse all the ingredients together, and just until the mixture has combined. After processing, use a tablespoon measurement to scoop out the mixture and form it into balls. You can either cook them two ways, one you can deep fry them in oil until golden brown on the outside, or heat and oven to 450 degrees F and bake until golden brown, make sure to flip halfway through cooking the falafel. You can serve the falafel with the lemon tahini dressing or the yogurt mint dip in the upcoming chapter. Store in the fridge for about a week in an airtight container.

Breakfast

FOuL ‫فول‬ Foul, I know it sounds rediculous, but in arabic fool means beans which is what this dish is! A dish like this you would not want to miss. This is a tradtional food item found in many Arabic restaurants, is actually very healthy. You get protiens from the beans, fat from the tahini, fiber from the vegetables, I think this counts a complete food.

1 can of Fava beans 1 medium tomato ¼ of a small onion 1 Clove of garlic ¼ cup of tahini/sesame seed butter The juice of one lemon ½ tsp of cumin 1 tbsp of olive oil Salt to taste

Heatapanonmedium-high,addthecanoffava beans and sauté for 2 minutes. Once heated, smash the beans to smooth consistency and add crushed garlic, tahini, lemon salt, and cumin. Combine the ingredients, then add in chopped tomato and onion. Once done, add the oil on the top and serve with black tea, pita bread, and an assortment of vegetables such as olives and cucumbers. This will keep in the fridge, and make sure to store it in an airtight container for about a week. Enjoy either hot or cold.

Breakfast

dIPS & sAUCES

Yogurt Garlic Dip with mint and lemon

Yogurt a live and fermented food, great for your microbiom, and honestly just tastes great too! Its garlicy, herby, minty, sour, and lemony I’m not sure how else I would be able to describe this flavor dip. It pairs well with so many dishes, such as pea stew, oozy, or mujaddarah. 1 cup plant-based yogurt (I used soy) 5-7 mint leaves 1- 2 cloves of garlic ½ tsp of lemon salt Salt and pepper to taste

Make sure to use a yogurt that is unsweetened and has your desired consistency. Using neutral-flavored yogurt is best in this recipe, such as soy, as you won’t get other flavors that mess with the recipe, such as coconut yogurt. For the mint, take the leaves and lay them over one another and roll it up, and chop until you have little strips of mint. Crush the garlic and combine all the ingredients in the bowl. Adjust the acidity or salt levels to taste and enjoy! The yogurt dip will last for a week in a sealed airtight container stored in the fridge.

dIP & Sauces

tAHINI lEMON Sauce ‫طحينه و ليمون‬ Tahini, so versatile, can be used in sweet and savory things alike! In this recipe you’ll get the nutiness of the sesame, and the sourness of the lemon. I think thats all you need to make a great sauce. This recipe it a keeper, it can be made into a salad dressing, a sauce on the side of your dish, and can be kept in the fridge for a while. ½ cup of tahini 1 lemon ¼ tsp lemon salt Salt and pepper to taste

A straightforward recipe to make a delicious sauce or dressing. Mix together in a bowl. You will notice that as you stir, the tahini will get thicker. Add a little bit of water as you go along to get the required consistency. Enjoy this on savory dishes as a dip on the side with some roasted potatoes or use it as a salad dressing and toss it with whatever vegetables and green you might have lying around. This makes for an incredibly versatile sauce. This can be stored in the fridge for 2 weeks.

dIP & Sauces

Muhammarah ‫محمره‬ It’s red, its spicy, its nutty, its muhammar! A red pepper walnut dip that is sweet, spicy, nutty, and is simply amazing. While this recipe can take a little time, but it is worth it! you will end up with beautiful dip that can be used as a dip with bread, sandwich filling, or paired with some crispy vegetables. 3 large red bell pepper ½ cups of walnuts 3 tbsp of oats (use breadcrumbs if not glutenfree) 2 tablespoons of pomegranate molasses 1 tsp of cumin ½ tsp of salt 2 tsp of red chili flakes (or more if you want it spicier) 1-2 cloves of garlic 1 Tbsp of Olive oil (omit if not using oil) 1 lemon

Preheat the oven to 450 degrees F, align a baking sheet with wax paper and place the bell peppers in the oven for 25 minutes or until blackened. While the bell peppers are in the range, place the remaining ingredients in a food processor or blender, and pulse until it just comes together. Once the bell peppers are done, remove them from the oven and cover them with some aluminum foil for ten minutes to capture the steam. After ten minutes have passed, reveal the bell peppers and carefully peel away the skin and remove the seeds from the inside. Add the bell peppers to the food processer/blender and blend until everything comes together. You want to have some different textures and not just a paste as the end result. If you desire some more texture, add some more walnuts and pulse for 20 seconds. When you are done blending, remove the muhammara from the food processer and store it in the fridge for an hour to firm up. After an hour, serve the muhammara with some vegetables, bread or use it as a sandwich filling. Store in an airtight container for about a week in the fridge.

dIP & Sauces

Hummus ‫حمص‬ Hummus, a blend of chickpeas, tahini, and lemon. Blending all these ingredients creates a dish that is smooth, creamy, and delicouse. Nothing about hummus can upset me. When there is hummus in the house (which is all the time) my father will choose just to eat this restaurant worthy recipe instead of anything else thats available. 2 cup of chickpeas from a can or jar 1/3 cup of tahini 2 tablespoons of lemon ¾ cup of ice Salt to taste

In a blender, combine all the ingredients together and blend. Make sure to scrape down the blender’s sides to get into every nook and cranny to ensure a smooth consistency. If the blender needs help blending, add a splash or two of water. Once blended, store in the fridge for 2-3 hours or overnight to set the hummus. Once the hummus is set, serve with some pita bread, crackers, or vegetables. If you have any hummus left, make sure to store it in the fridge, which will last for about a week.

dIP & Sauces

salads

lENTIL sALAD ‫سلطة عدس‬ Lentils can be used for so many different recipes, and mainly a source of protien. When considering a plant based diet adding lentils should be one of the top priorities you have. Not only do they have protien, but also fiber which helps with digestion, and iron which is good for hemoglobin production.

1 cup of cooked brown or green lentils 2 Persian cucumbers 1 cup of arugula 1 cup of spinach 4 pieces of sundried tomato chopped 2 tbsp of Olive oil The juice of half a lemon. Salt and pepper to taste

Bring a pot of water that is filed ¾ of the way to the boil. The add-in rinsed lentils and cook until they are softened but can hold their shape. Wash the arugula and spinach and dry and chop the cucumbers into a half-moon and dice the sun-dried tomato in half, then add into a bowl and dress them in olive oil and lemon. Once tossed, season with salt and pepper to taste and enjoy! Serve this dish with any dressing that might fit, or add the lemon tahini dressing or some balsamic vinegar. This salad can be stored in the fridge for about 5 days.

Salads

Olive Salad ‫سلطة زيتون‬ Olives are native to mediteranean countries. In cooking throughout most of the recipes in this book you might have notices that there is a decent amount of olive oil used. Thats because olives give such a rich and fatty flavor as well being a bit briney. This is an easy recipe that takes a little prep and can be enjoyed as soon as you are ready to serve. 250 ml jar of seedless and sliced green and black olives ½ red yellow, and orange bell peppers (each) 1 carrot 1 stem of green onion ¼ cup of fresh zaatar leaf (or thyme leaf) ¼ cup of olive oil 1 lemon Salt to taste (optional) Sprinkle of sumac

Drain and wash the olives and then prep the other ingredients by dicing the green onion, bell peppers, and carrot into similar sizes. Toss and mix the olives and vegetables together. Once mixed, add in the lemon, salt, and chopped thyme/zaatar leaf with the vegetables until combined, once integrated and in the olive toss, and sprinkle sumac on top when ready to serve. You can eat this salad with bread or use it as a filling for a pastry and be paired with the lemon tahini dressing. This can last up to a week in the fridge in an airtight container.

Salads

tABOULEH ‫تبولة‬ Tabouleh, a salad that consists mainly of parsley, is seen at almost all middle eastern restaurants. There is a reason why it is everywhere and thats because its delicious! 3 bunches of parsley 2 medium tomatoes 1 stem of green onion ¼ cup of bulgur 1 lemon ¼ - ½ cup of olive oil (adjust to your liking) 1 tsp of salt ¼ tsp Black pepper

Wash the bulgur, then soak in lemon juice and olive oil and set aside. Prep the parsley by washing, removing the stems, chopping into small pieces, dice the tomato, chop the onion into small pieces, and add to the parsley. At this point, the bulgur has finished soaking, do not strain the bulgur add all of it into the parsley mixture. Once all the vegetables and bulgur are combines, mix them together with salt and pepper. If need be, adjust the taste with either salt or more lemon juice. This can be enjoyed with whole remain lettuce leaves or with cucumber strips. This will last 2 days in the fridge in an airtight container.

Salads

Spicy Potatoes ‫بطاطا حره‬ One of my favorite recipes on here are the spicy potatoes. I cannot get over them, they do take a bit of prep to make but they are so worth it. They are crispy, spicy from the chili, salty, and herby from the cilantro. I can assure you that this one recipe you would not want to miss out on. 3 large potatoes 5 cloves of crushed garlic ½ cup of cilantro (stems removed) 2 tbsp Olive oil 1 tbsp of Chili paste or 1 tsp of chili powder Salt to taste

Wash the three potatoes and peel away the skin. Once peeled, cube the potatoes into similar sizes and rinse underwater to wash away any of the excess starch and remove the cilantro’s stems and chop into chunks. Salt the potato and air-fry or oven bake at 400 degrees F until golden brown (about 20-25 minutes). Remove the potatoes from the oven and set them aside when finished. Continue to heat a pan at medium-high with olive oil, and saute the minced garlic for about 1 minute; make sure not to burn the garlic! After sauteing the garlic, add the potatoes to the pan and add the cilantro and toss with the rest of the ingredients. After tossing everything, add in the chili paste or powder, mix together and add salt as needed. This dish can be served as a side to other dishes or can stand on its own! You can eat it with the yogurt mint dip, hummus, or muhammara! This salad will last for about two days in the fridge in an airtight container.

Salads

Fattoush ‫فتوش‬ Fattoush is a recipe which we have usually during the month of Ramadan. Ramadan is the month where Muslims fast from sunrise to sunset without consuming food or water. The salad is incredibly nourishing since it has so many different vegetables so we can get all the nutrients that we might miss during our fast, and you know bread. 1 head of romaine lettuce 2 large tomato 2 Persian cucumbers/ ½ English cucumber 1 stem of green onion 1 red bell pepper 1 green bell pepper ½ cup of mint leaves 1 bunch of parsley (stems removed) 2 radishes 1 lemon (or to taste) ¼ cup of olive oil 1 tbsp of sumac 2 tablespoon of pomegranate molasses. 1 cup of baked or fried pita bread cubed

Prep and wash all the vegetables. Once done, cut them into similar sizes and add them to a bowl. When the vegetables are done, set them aside, continue cutting the pita bread into squares and bake them in the oven with a bit of olive oil at 400 degrees F until golden brown. Keep an eye on them as they quickly burn. When serving, add in the sumac, lemon, olive oil, pomegranate molasses, and salt with the vegetables, stir to combine, and then top the salad with the baked bread. This can be enjoyed as an appetizer or on its own. This can be stored in the fridge for about four days without the seasoning/dressing.

Salads

Soups & stews

Lentil sOUP ‫شوربت عدس‬ Soup is so easy to make, and enjoyed on so many occasions, personally this is my favorite soup that I have all year round, but for most people its made during the month of Ramadan, since lentils have all the fiber, protien, and iron, it is a great time to enjoy that soup. 2 cup of red lentils 3 cups of water/vegetable stock 1 small red onion 1 tbsp olive oil ½ tsp of cumin Salt and pepper to taste

First, prep the ingredients by rinsing the red lentils in water until the water starts, mainly running clear and removing any of the debris you might find in the lentils. Set the lentils aside, then chop and mince the red onion. Heat a pot on medium-high heat and sauté the oil and onions until the onion softens and becomes somewhat translucent. Then add in the cumin and salt until the cumin becomes aromatic (about 2 mins). Then add in the lentils and sauté for about 5 mins before adding any water. Once done sauteing, add in your water or vegetable stock, bring to the boil, and set it to low heat. Allow the lentils to cook for 25-30 minutes covered, occasionally stirring to not burn anything. After it’s done cooking, add salt and pepper to taste, then either with a hand blender or a stand blender, blend until it becomes wholly homogenous and smooth. Add it back to the pot and enjoy with any croutons, rice, or just on its own! Soup & Stews

Pumpkin soup ‫شوربت قرع‬ In the middle east, we call butternut squash pumpkin since we don't normaly the sugar pumpkins (the big orange one) so we subsitute it with butternut squash which is just equally delicious. This recipe is straightforward and simple that it will probably become a staple in your recipe rotation. 1 large pumpkin or butternut squash 1½ cups of water/vegetable stock 1 cup of soymilk 1 small red onion 1 tbsp olive oil 1 tsp red pepper flakes ½ tsp cardamom Salt and pepper to taste

First, prep the oven by preheating it to 400 degrees F, and place the pumpkin in the oven to roast for 20 minutes. After the pumpkin finishes cooking, set them aside, then chop and mince the red onion. Heat a pot on medium-high heat and sauté the oil and onions until the onion softens and becomes somewhat translucent. Then add in the cardamom, red pepper flakes, and salt until the spices become aromatic (about 3-4 mins). Then add in the pumpkin and sauté for about 2 mins before adding both the vegetable stock and soy milk, bring to the boil, and set it to low heat. Allow the soup to cook for 25 minutes covered, occasionally stirring to not burn anything. After it’s done cooking, add salt and pepper and either blend with a hand blender or a stand blender until completely smooth. Then add it back to the pot and serve. You can enjoy this dish with some bread on the side or a simple salad!

Soup & Stews

Pea sTEW ‫يخنة البازالء‬ During my time in the US, I don't think I have ever really seen any place show case peas in this style, where it is the main ingredient, I think that most people there would see peas as a side to your stake but not in this occasion, here its the star of the show and its time to shine. 400 grams of peas (1 bag of frozen peas) 3 large carrots 1 small red onion 3 tbsp of tomato paste 3 cups of vegetable broth 1 tbsp olive oil Salt to taste

Chop the red onion into small pieces, and cut the carrots into half-moon sizes. If using frozen peas, thaw in some hot water for about 5 minutes. Heat a pot to medium-high, saute the onion with oil until translucent, then add in the carrot sauté until softened, and drain the peas when they thawed and into the pot. Once carrots and peas are tender, add in the 3 cups of vegetable broth, tomato paste, and bring to the boil. Cover the pot with a lid and allow it to cook for about 10-15 minutes or until the carrots are soft. After cooking, season with salt and adjust to your taste. This dish is usually served with a side of white rice. Garnish with some extra cilantro if you feel inclined to do so.

Soup & Stews

Potato Stew ‫يخنة بطاطا‬ Potatoes have a special place in my heart, I think if I had the choice I would live on potatoes, theyre so amazingly good, because some how theyre starchy, and can be creamy, and they are delicious when fried. I think out of the all the recipes in the book this is one that you should definitely try. 3 large potato (peeled) 3 cups vegetable broth 4 cloves of garlic crushed ¼ cup of fresh cilantro (stems removed) Half the juice of a lemon Salt to taste

Wash, peel and cut the potato into cubes, remove the cilantro’s stems, and chop into chunks. Then you could either air fry or bake the potatoes in an oven or deep fry until golden brown. Set aside the potatoes, then heat a saucepan and saute the minced garlic until aromatic. Once done, add the cilantro until it has wilted, then set the garlic and cilantro aside. In a pot at medium-high, bring the vegetable broth to the boil and add in the baked or fried potatoes. After letting the potato boil for about two minutes, add the lemon juice, salt, and the garlic and cilantro mixture. Let the potato cook for another minute with the rest of the ingredients, and it will be ready to serve. This dish pairs well with rice and can be enjoyed with a salad such as the Fattoush salad. This can be stored for a week in the fridge.

Soup & Stews

MAINs

Mujaddarah ‫مجدره‬ Again with the lentils, as I said before they're used for everything, so of course here is another recipes where the star of it are lentils! this dish is so easy to make, it is essentially just boiling these two together and adding some crispy onions with them! 1 cup of brown lentils 2 cups of white rice 1 big onion or two small 2 tsp of salt ¼ tsp of black pepper 3 tbsp of olive oil 2½ cups of water 2 tbsp of all-purpose flour

Wash both the rice and lentils separately, removing any debris you might find in the lentils and set aside. Peel and cut the onion into slices, and then either sprinkle or toss with the flour. Then you can either spread the onion on a baking sheet with some olive oil and place it in an oven at 450 degrees F for 20 – 30 minutes, or until golden brown and crispy, or you could deep fry the onions. In a pot, boil the water, and add in the washed lentils. Boils for about 20 minutes until it is about to be cooked. Strain the lentils into another pot, and reuse that water for cooking the rice. Return the strained lentil back into the original pot, place it in the oven, and put it back on high heat. Add in the olive oil and washed rice, and cook together for 2 minutes. Add salt, 1 cup from the lentil water, and 1 and ½ cup of freshwater. Add some of the crispy onion with the lentils and rice, bring to the boil, once boiled set the heat to low, cover and let it cook for 30-40 minutes, or until the rice is tender. Serve with the crispy onion on top and the duqqa (tomato sauce) or yogurt garlic sauce. This dish will last for a week in the fridge.

MAINs

mAQQLOUBAH ‫مقلوبة‬ Maqqloubah, or upside down, a dish where you literally turn the pot upside down after cooking. It sounds rediculous, but so fun to make! Usuallly these dishes are made in really big batches and feed a whole group of people, but here is a dish where it can be enjoyed between one to two people. 1 medium red onion 1 cup of peas 1 cup of carrots 1 potato 1 cup cubed pumpkin 2 cups of rice 3 tbsp of olive oil 1 tsp of sweet pepper ½ tsp of black pepper ½ tsp of cinnamon 2 cups of water 2 ½ tsp of salt 1 vegetable stock cube (or 1 tbsp of vegetable powder) Mixed nuts for garnish (Optional) 1 zucchini

Wash and soak the rice for about 15 minutes. Prep the vegetables by washing and peeling the potato and cut into cubes, then thaw the peas if using frozen in hot water, chop the carrots in half-moons, and dice the onion. In a medium-sized pot, on medium-high, with some oil, sautee the onion until it is fragrant and translucent. After that, add the potato, pumpkin, and carrots for about 5 minutes, then add the peas along with the crumbled vegetable cube, cover, and set to medium-low for 30 minutes. Strain the soaked rice and add to a separate pot, on medium-high with oil and cook for about a minute. After, add the spices and salt to the rice and mix, pour the remaining water, cover, and bring to the boil and cook for 30 minutes or until the rice is tender. After both dishes are done, and you are ready to serve, bring the cooked rice and add it to the vegetables in the other pot making sure that all the vegetables stay on the bottom. As you add the rice, put a bit of pressure on the rice, making sure everything is distributed equally on one level. Bring a large round dish, place it upside down on the pot, and flip both the dish and put together, remove the pot, and reveal all the contents on the round dish. You can garnish with roasted nuts and enjoy! The dish will keep in the fridge for about four days.

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Stuffed Bell pepper ‫فلفل محشي‬ Stuffing vegetables is not something new, in my family we have stuffed so many vegetables such as carrots, cucumber, eggplant, grape leaves, and many more. These are incredbly delicious and but do require some time to make. Good thing is, I don' t think there will be any left after you make this dish. 3 large colored bell peppers (1 of each color) 2 cups of white rice ½ cup mushroom ¼ cup of carrots chopped ¼ cup of corn 1 medium red onion 1 clove of minced garlic 4 tbsp of tomato paste 3-5 cup of water 2 tsp of salt

Wash, cut, and remove the seed from the inside of the bell peppers so that you end six total pieces. Bring a baking dish and lay each of the pepper halves in it. Once you have prepared the bell peppers, wash and soak the rice for 15 minutes. Once the rice has finished soaking, In a pot on mediumhigh, cook onions and garlic together and sauté until fragrant, then add all of the vegetables with the salt, cook for 2 minutes, then add the rice and sauté. Add the 2 cups of water to the pot, bring to the boil and cook for 20 minutes covered. Preheat the oven to 400 degrees F and begin stuffing the bell peppers with the rice-vegetable mixture until mostly used. After stuffing, use the remainder of the measured water in a separate pot, bring it to the boiling point, and mix it with the tomato paste. Allow it to boil for about one minute, and then carefully pour the water between the bell peppers ¾ of the way, making sure the water doesn’t get on the inside of the bell peppers with the rice. Bake for 40 minutes or until rice is tender enough. Serve with some roasted nuts such as cashews, pine nuts, or slivered almonds, and enjoy! This will keep in the fridge for about 3 days in an airtight container. MAINs

Oozy ‫اوزي‬ Oozy or rice burgers, have been made traditionally throughout my family's history. Growing up there was always a reason to stuff some kind of food, such as bell peppers, zucchini, carrots, or even puff pastry. These do so well and keep for so long in the freezer that if you run out of an idea to make just pop one of these in the oven and you'll be good to go! Puff pastry sheets* 1 cup white rice ½ cup of peas ½ cup of chopped carrots ½ cup of mushroom 1 small onion 1 tsp of salt ½ tsp of black pepper ½ tsp of cinnamon 1 tsp of sweet pepper 3 tbsp of olive oil 1¼ cup of water ½ cup of soy milk (for baking)

Begin by letting the puff pastry slices thaw. Then continue to wash and then soak the rice in water for 15 minutes and set aside. On medium-high, in a pot, cook the diced onion in a pan with oil and sauté until translucent. Once the onion is cooked, add chopped carrots until softened slightly, then add the mushrooms and peas, season with cinnamon, salt, and sweet pepper, cook, and then set the heat to medium-low and cover for 10-15 minutes. Once the rice has finished soaking, strain the excess water, add it to the vegetable medley, stir for one minute, add in the water, bring to the boil, cover, and cook until the rice is tender (about 30 minutes). When the rice-vegetable mixture has finished, set it aside to cool down. Come back to the pastry slices, preheat the oven to 450 degrees F, and bring a small round bowl that is 1½” -2” wide lay the pastry over the bowl and put two tablespoons of the rice mixture inside the puff pastry. Seal the edges so the puff pastry is stuffed with the rice mixture, flip it upside down, and arrange it on a baking sheet, do this until all of the pastry slices are used. When the Rice burgers are done, brush the tops of each one, then place in the oven for 45 minutes or until golden brown on the top. This dish can be served with the yogurt dip or any of the salads in the book. These can be stored either in the fridge baked or the freezer unbaked. If stored in the refrigerator, the dish will last for five days. If stored in the freezer can be stored for up to 4 months.

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Desserts

sTUFFED dATES ‫متر محشي‬ These are sold in most places in the middle east, but I thought why should I have to buy them when I have the ingredients available to me. These are so easy to make and make such a good snack during the day or if you crave something sweet after dinner. 2 cups of Medjool dates An assortment of nuts and chocolate 2-3 tbsp of peanut butter or any other nut butter

A straightforward dessert to assemble as there is no cooking involved in this recipe. Mainly removed the pits or the seeds from the inside of the dates and threw them away. Then stuff the dates with or without peanut butter, and then add your choice of nuts or chocolate. Either put in the fridge to serve them cold or serve them as is. One of the easiest desserts to make. Top with some more peanut butter or some crushed pistachios. These dates can last for a while. If you don't devour them, just make sure to store them in the fridge if you don't.

Dessert

Date Zaatar balls With sesame and coconut A recipe that is a twist on energy balls. These have zaatar which is something you would not expect in a sweet, mainly people eat this with savory things. With this recipes you get a blend of different tastes, you an herby taste from the Zaatar, the sweet from the dates, and tropical from the coconut, the nutty from the seeds and nuts. A combination that should just make sense 2 cups of dates (I used sukkari, but you can use Medjool) 1 cup of almond 1 cup of cashews ½ of zaatar* 3 tablespoons of tahini. (Optional) 2 tbsp of coconut shreds 2 tbsp of sesame seeds

Put the nuts in the food processor first and pulse until there smaller pieces of nuts, and then add in the zaatar, dates, and tahini in the food processor, and blend the mixture just comes together. Once everything is incorporated together, use a tablespoon measure and roll the mixture into balls with your hands. Once you have made all the balls, you can roll them around with the coconut or sesame seeds and enjoy! Place all the Zaatar Date ball in an airtight container and store them in a fridge. The balls will last about a month in the refrigerator.

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no bake Cheesecake With rosewater and rapberries Cheesecake a dessert that is known to be from New York, but has evolved throughout the years and made by so many people. Here is my rendition on a cheesecake that basically all you have to do is dump things into a blender, and press blend. the cheesecake is tart from the barries, sweet from the dates, crunchy from the nuts, and creamy from the cashews, so many flavors, one easy dessert. Filling: 2½ cups cashews 1 lemon 2/3 cups of refined coconut oil 1/3 cup of soymilk ½ cup date molasses ½ cup of frozen raspberries 1 tsp of rose water Crust: 2 cups dates 2 cups of almonds

Start by soaking cashews for 30 minutes and allow them to soften. Once Softened put the filling ingredients together except for the raspberries in a blender and blend until you get a smooth consistency. If the filling is too thick, add a tablespoon of milk or water to loosen. Set the filling aside and start on the crust. The crust is very simple to make. Just put 2 cups of pitted dates and almonds in a food processor and pulse until they combine. After pulsing, you should be able to pinch the crust together, and it should stick together. Place the crust in a 9x9 pan, and flatten until you get an even level. Next, bring the filling and pour over the crust and smooth it out to one level. Set aside the cheesecake and heat a saucepan on high and put the frozen raspberries in it. Melt the berries slightly until you see most liquid forming around them. Pour the raspberries in the cheesecake and use a chopstick or a spoon to incorporate the raspberries in a swirly motion. When you finish with the berries, allow them to set in the freezer for an hour and a half. Remove from the freezer, allow it to thaw for 10 minutes, and slice the cheese into squares. This recipe can last two weeks in the freezer and should only be stored in the freezer. Dessert

Walnut squares ‫كالج‬ Puff pastry is so versatile, you can make things that are sweet, you make things that are savory, and they so easy to find. These walnut squares are so good, they are sweet, flakey, crunchy. This is one recipe that you do not want to miss out on! 1 Puff pastry 2 cups of chopped walnuts ¼ cup of brown sugar 1 tbsp of cinnamon 1 tsp of rose water (omit if you can’t find it) ¼ cup soy milk

Bring out the puff pastry sheet and thaw it from the freezer. While it has melted, Preheat the oven to 370 degrees F. Once the pastry sheet has thawed, slice the sheet in half, roll both halves out to the size of your baking dish. Put one-half of the sheet on the bottom of the dish and set it aside. In a separate bowl, add chopped walnut, brown sugar, cinnamon, and rose water together and stir to combine. Spread the walnut mixture evenly on the pastry sheet inside the baking dish, and then cover with the other half, making sure you seal the edges. After sealing, brush the top layer with some soy milk and poke holes so that the steam can escape. Bake for 40 minutes, or until the edges and the top layer are golden brown. Serve with some vegan ice cream or sugar syrup, or just enjoy it on its own. This will last two to three days in the fridge if there is any left to store.

Dessert

Thank you

I am here to show you how you can make beautiful creations and delightful meals that are easy to make and satisfying, all while using plant-based options. In the Arab world, veganism has been ever-evolving and growing. Every day there have been new options for anyone who opts out of eating dairy and meat. While this is a fantastic improvement, it can be expensive to eat replacements of meat and dairy. I wanted to focus on using ingredients that are functional and cheaper. In the most recent years, there has been a sub-genre to cooking. For most human life, meat and dairy have been ingrained with cooking, and there have been so many new creations and perfecting recipes of including meat and dairy, and plant products have been a sideshow during that time. But now there is cooking that focuses solely on plants, creating new recipes and products out of only plants has had remarkable developments in the most recent years, now you can get vegan ice cream, burgers, seafood, cheese, yogurt.

Unfortunately, these options are not readily available in the world. I developed and worked on the book recipes for those who do not have the luxury of using the products mentioned above. But that shouldn’t mean we cannot create amazing recipes out of just plants. This book was designed for mainly three reasons, 1. To help anyone who is vegan or has any dietary restriction to enjoy classes in middle eastern recipes. 2. To help anyone who just wants to lessen their meat consumption or better their health. Lastly, 3. To learn how to cook better or improve their own culinary skill. Cooking can become somewhat tedious when you don’t have suitable recipes at your disposal. Sometimes you just need some good recipes and be well on your way to create classic dishes. In this book, you will find traditional and untraditional Arabic recipes that will curb your cravings. Sometimes in the book, you will also find showstoppers’ recipes, and adding that extra time with these recipes will bring out your inner cook. Sometimes cooking is about easy and speedy cooking but that should not stop you from impressing! This book is excellent for any culinary level. You don’t need to be a grandmother who has cooked a thousand meals for everyone to create the recipes in the book. Many people shy away from cooking because they are either too impatient or don’t have enough time to cook. I think that cooking is one of the most essential skills that you could invest in yourself. The book will help you learn to cook, know which spices work well with other ingredients, how flavor profiles can either stand out on their own or elevate other ones.

rEFERENCES Thank you “The History of Cardamom: MySpicer.com: Spices, Herbs & Blends.” MySpicer, 14 Feb. 2014, www.myspicer.com/history-cardamom/. “Bay Leaf.” The Epicentre, 20 Mar. 2020, theepicentre.com/spice/bay-leaf/. 22, admin on July, and Name *. “Cumin: The Origins, Journey, and Impact of the Worldwide Spice Sensation.” Pacific Spice Company, 7 July 2020, www.pacspice. com/2020/01/15/cumin/. MasterClass. “What Is Sumac? Learn How to Use Sumac With Tips and 8 Sumac Recipes - 2021.” MasterClass, MasterClass, 8 Nov. 2020, www.masterclass. com/articles/what-is-sumac-learn-how-to-use-sumac-with-tips-and-8-sumacrecipes. “Sesame.” Encyclopædia Britannica, Encyclopædia Britannica, Inc., www. britannica.com/plant/sesame-plant. Jampel, Sarah. “All About Za'atar, the Spice Mix That We Can't Stop Sprinkling.” Bon Appétit, Bon Appétit, 28 Jan. 2020, www.bonappetit.com/story/what-iszaatar. “The History of Spices.” The Spice Trader | New Zealand Spices, Retail &amp; Wholesale Spices, 13 Mar. 2015, www.thespicetrader.co.nz/history-of-spice/.

A Saudi Arabian boy originally from Palestine who grew up loving to cook with a big passion for food. I created this book to show that there are plenty of vegan options for Arab or Middle Eastern cooking. I hope that whoever reads this book gets excited to create and cook more often. Cooking should be fun and something essential for anyone. This is why the recipes in this book are made for anyone of any culinary level and should not struggle when cooking. Things should be kept simple and to the point.